Yield: 8 servings (serving size: 1 cup)

Ingredients

• Potatoes:
• 2  teaspoons  olive oil
• 1/4  teaspoon  salt
• 4  pounds  small red potatoes, quartered
• Cooking spray
• 1/2  cup  chopped green onions
• 1/4  cup  chopped fresh parsley
• 4  bacon slices, cooked and crumbled
• Vinaigrette:
• 2 1/2  tablespoons  balsamic vinegar
• 1  tablespoon  Dijon mustard
• 2  teaspoons  olive oil
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  salt

Preparation

Preheat oven to 450°.

To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

Yield: 16 servings (serving size: 2 pepper halves)

Ingredients

• 1/2  cup  (4 ounces) soft goat cheese
• 1/2  cup  (4 ounces) fat-free cream cheese, softened
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/2  cup  finely chopped seeded tomato
• 2  tablespoons  thinly sliced green onions
• 2  tablespoons  chopped fresh sage
• 1/2  teaspoon  kosher salt
• 16  jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
• Cooking spray
• 2  tablespoons  chopped fresh cilantro

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Jill Hough, Cooking Light, JUNE 2009

Ingredients

• 1  cup  (2 sticks) unsalted butter, at room temperature, plus more for the pan
• 2 1/4  cups  all-purpose flour
• 2  teaspoons  ground ginger
• 1/2  teaspoon  cinnamon
• 1/4  teaspoon  ground cloves
• 1  teaspoon  baking soda
• 1/2  teaspoon  kosher salt
• 1 1/4  cups  light brown sugar
• 1 1/4  cups  granulated sugar
• 4  large eggs
• 1  teaspoon  pure vanilla extract
• 12  ounces  semisweet chocolate chips

Preparation

Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows).

To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker.

To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.

Sara Quessenberry, Real Simple, DECEMBER 2008

Ingredients

• 2 64-ounce bottles Apple Cider

   

• 1/2 Cup Orange Juice

   

• 4 Cinnamon Sticks, broken in half

   

• 2 Tbsp Dark Brown Sugar

   

• 2 Tbsp Lemon Juice

   

• 1 Tbsp Lime Juice

   

• 4 Whole Cloves

   

• 1/4 Tsp ground Allspice

   

• 1.5 Cup Bourbon

   

Steps

Ingredients

• 1/3 cup sea salt
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Hungarian paprika
• 3 tablespoons New Mexico red chile powder
• 2 tablespoons ancho chili powder
• 2 tablespoons ground black pepper
• 2 teaspoons cayenne pepper
• 1 tablespoon dried thyme
• 2 tablespoons crumbled dried thyme
• 1 tablespoon crushed dried rosemary
• 2 tablespoons ground cumin
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice

Directions

1. In a medium bowl, mix together the sea salt, white sugar, brown sugar, garlic powder, onion powder, paprika, chili powder, black pepper, cayenne pepper, oregano, thyme, rosemary, cumin, nutmeg, and allspice. Store at room temperature in an airtight container until ready to use.
2. Rub generously onto ribs or meat of your choice, cover and refrigerate overnight before smoking.

Directions

1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
3. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
4. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Prep: 15 min., Cook: 7 hrs. Make your favorite creamy coleslaw to serve with or on this barbecue sandwich. Freeze any leftover meat for up to 1 month.

Yield

Makes 12 servings                                 

Ingredients

• 1  (3 1/2-pound) eye-of-round roast, cut in half vertically
• 2  teaspoons  salt, divided
• 2  garlic cloves, pressed
• 1  (10-ounce) can condensed beef broth
• 1  cup  ketchup
• 1/2  cup  firmly packed brown sugar
• 1/2  cup  lemon juice
• 3  tablespoons  steak sauce
• 1  teaspoon  coarse ground pepper
• 1  teaspoon  Worcestershire sauce
• 12  Kaiser rolls or sandwich buns
• Dill pickle slices

Preparation

Sprinkle beef evenly with 1 teaspoon salt.

Stir together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour half of mixture into a 5 1/2-quart slow cooker. Place beef in slow cooker, and pour remaining mixture over beef.

Cover and cook on HIGH 7 hours.

Shred beef in slow cooker with two forks. Serve in rolls or buns with dill pickle slices.

Preparation

Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.

Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper.

Roll up tortillas; cut in half diagonally, and secure with wooden pick.

Ingredients

• 1  (15-ounce) can tomato sauce
• 2  tablespoons  butter
• 1/2  cup  honey
• 1/4  cup  chipotle-flavored hot sauce
• 1  tablespoon  grated lime rind (about 3 limes)
• 3  tablespoons  fresh lime juice
• 1/4  teaspoon  ground red pepper
• 4  to 5 pounds chicken wings
• 1  tablespoon  salt
• 1  teaspoon  pepper
• 1  cup  all-purpose flour
• Peanut or vegetable oil

Preparation

Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.

Cut off wingtips, and discard. Cut wings in half at joint, if desired.

Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.

Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.

Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)

Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.